Muffins, Muffins, Muffins
My kids LOVE muffins! As a result, I have enough gluten-free muffin recipes to open my own bakery. A few mornings a week my 3 year old pulls out the muffin pan and says, “Alright! Let’s make muffins!” My oldest did the same when he was little. He wanted to make muffins every single day, so he sat on the kitchen counter helping me measure out oat flour, mash bananas, and mix up flax eggs. He helped me make my very first gluten-free allergy-friendly muffins. You can find that recipe here.
Since we make muffins so frequently, I try to make healthy versions that are low in sugar and filled with whole grains and fiber rich fruit. The kind that fills you up rather than making you feel like you just ate a cupcake. These Blueberry Oatmeal muffins do just that. They are filled with all the goodness that makes for a filling healthy breakfast. This recipe makes about 18 muffins, which is the perfect amount for our family. It gives my kids a nutritious morning snack after they come out of the oven. We then pop the rest in the fridge to pull out for a quick school morning breakfast the next day.
Blueberries, Blueberries, Blueberries
Blueberries and oats are one of my favorite breakfast combinations. My family often eats a bowl of oatmeal topped with blueberries and bananas for breakfast in the morning. The oats and blueberries come together perfectly in these hearty gluten-free muffins.
Spring is one of the favorite seasons because of all the fresh fruit and berries! I love fresh berries and so do my kids. My kids often eat blueberries as fast as I can wash them. However, they know if they hold off on some they get these delicious muffins. Fresh blueberries are always my first choice but frozen blueberries work great in this recipe too. When using frozen blueberries I like to toss them with a little gluten-free all purpose flour or oat flour. This will help prevent them from turning your delicious gluten-free muffins purple.
Simple WHole INgredients
These gluten-free blueberry oatmeal muffins are so simple and even better, they have simple ingredients. I love knowing that I am feeding my kids healthy ingredients that will help their young bodies grow. This recipe has no white sugar or unhealthy oils. The “flour” in this recipe is simply ground whole grain oats which gives a nice dose of protein, fiber, and vitamin B. In addition, coconut oil, unsweetened applesauce, and flax seeds provide even more nutrients. I feel good about feeding these gluten-free blueberry muffins to my kids for breakfast and I know you will too!
A Compete Breakfast
If you are serving these muffins for breakfast, they can either stand alone, or can be served alongside other healthy breakfast choices. We often eat them by themselves with a glass of unsweetened almond milk, but we also like to pair with with fresh fruit or a bowl of low-sugar and gluten-free cereal.
Some great options to serve along with these muffins are:
- Low-sugar, gluten-free cereal
- Additional blueberries or sliced strawberries
- Dairy-free yogurt
- Green smoothie
- Bananas, oranges, or apples
Now, if you are looking for a sweet bakery-like muffin, then you are in luck! I have those too and you will love my allergy-friendly chocolate chip muffins. My husband and kids love these muffins so much that I can’t keep them in the house for long. As soon as the muffins are out of the oven the kids and hubby are scarfing these things down! As with all of my recipes, these bakery-style chocolate chip muffins are free from wheat, eggs, and dairy. If the way my kids eat these muffins are any indication of how good these muffins are, then I know you will just love them. You can find the recipe here.
- I don’t have any applesauce, what can I use instead? – Typically the applesauce in my recipes serves to replace eggs. However, in this recipe the applesauce is there to cut down on the amount of oil used. If you don’t have any applesauce that is no problem. All you need to do is use more oil.
- Can I use frozen blueberries instead? – Absolutely! I always prefer fresh blueberries in muffins but I use frozen blueberries frequently too and it always turns out just fine.
- I’m not dairy-free. Can I use dairy instead? – You can always replace almond milk 1:1 for cow’s milk or any other kind of milk if you prefer. In addition, you can also use melted butter instead of coconut oil.
- I’m not vegan or allergic to eggs. Can I use real eggs instead of flax eggs? – Theoretically you should be able to replace the flax eggs 1:1 for real eggs. That would be 2 real eggs in this recipe. However, I have not tried it so I can’t say for sure how it works in this recipe. If you try it, please let me know how it worked for you!
Breakfast Blueberry Oatmeal Muffins
- Muffin tin
- 3¼ cups dry oats certified gluten free if necessary
- ⅓ cup arrowroot powder or cornstarch
- 1½ tbsp baking powder
- ½ tsp salt
- 2 tbsp ground flax seed
- 6 tbsp water
- ½ cup applesauce
- ½ cup honey
- ¼ cup coconut oil
- 1½ tsp vanilla extract
- ⅓ cup almond milk
- 2 cups blueberries
- Begin my making the flax eggs. Mix the 2 tbsp ground flax seeds with the 6 tbsp water. Let sit for 5 minutes to thicken.
- Preheat oven to 350°. In a large bowl, combine all the dry ingredients and stir to combine.
- To the dry ingredients add the honey, oil, applesauce, vanilla extract, and almond milk. Add in flax egg last. Mix to incorporate – do not over mix. Gently fold in blueberries.
- Line a muffin tin with muffin liners. Fill muffin tin with muffin batter. Bake for about 18 minutes or until a toothpick inserted in the center comes out clean. *Note: This batter thickens quite a bit as it sits; it's best to bake right away!
Did you make this recipe? If you did then I would love to see it! Please share a picture of it on Instagram and tag me, @allergyalamode and hashtag it #allergyalamode.